Sweet & Spicy Onion Glaze

Three things from the pantry, one bowl, no stove. This sticky glaze leans on apricot preserves for sweet, glossy body, a packet of onion soup mix for savory allium depth, and a zesty dressing to bring the spice and tang. Stir them together and it is ready to go.

What makes it endlessly useful is its range. Brush it on chicken, spareribs, kabobs, burgers, or franks and it caramelizes into a shiny, sweet-savory lacquer as the meat finishes cooking.

The one rule worth following: brush it on only during the last half of cooking. The sugar in the apricot preserves will scorch if it goes on too early, so let the meat cook most of the way first, then build up glossy coats near the end.

Kitchen Tips

• Apply the glaze only in the last half of cooking, and brush on a couple of light coats so the sugars caramelize without burning.
• Set aside some glaze that has not touched raw meat to brush on or serve at the table.
• Warm it slightly if the preserves make it too thick to brush on smoothly.

Variations

• Swap the apricot preserves for peach, pineapple, or orange marmalade.
• Use Russian or Catalina dressing for a tangier, more classic version.
• Add a spoon of mustard, sriracha, or red pepper flakes to push the spicy side.